Since my own family lives far away from scenic Michigan (they have the gall to live in sunny Florida), I spend Thanksgiving with my boyfriend’s family. My bf’s dad and stepmom have the whole Thanksgiving dinner down to a science. They cook bird(s), dressing, potatoes, and let the guests take care of the rest. We all have our marching orders at least a week or two in advance.
My/ our assignment: sweet potatoes.
I’m a good cook, if I do say so myself, but cooking these damned sweet potatoes gives me a conniption every year. They need to be tasty, but traditional. They need to travel well, and be re-heatable. There needs to be enough made to make it through the dinner, with some left over.
Personally, I don’t think I even ate a sweet potato or yam until I was in my early twenties. I come from New England, and these veggies were just odd exotic items to me and my family. I knew people in the South ate them, ostensibly in a casserole with marshmallows on top- at least that’s what I’d seen on television.
Now don’t get me wrong, I now love the humble sweet potato. But I usually cook ‘em one of two ways: mashed with butter, brown sugar, and a smidgen of cinnamon; or, oven roasted, then opened and seasoned the same way. My sweet potato repertoire is short, to say the least. And, I’m not accustomed to seeing them on the Thanksgiving table.
So this year, I hit a big sale and got my mountain of sweet potatoes. On Thanksgiving Day I parboiled, peeled, quartered, seasoned, and roasted. I peeled back the aluminum foil in anticipation and tasted…
…the blandest root vegetables I had ever put in my mouth.
They were blah. They tasted plain and un-special. They were not what I wanted to bring to the Big Feast. And we were about an hour and 45 minutes from leaving the house. And I still needed a shower. My beloved tried to convince me that the taters tasted OK, but I was unconvincible and inconsolable. I was in a panic.
Then, I had a cooking out-of-body experience. I gathered up my culinary talents and unleashed them. I put on my coat and left the house, after asking my beloved to “drain the liquid from the taters m’kaythanksbye.” I returned from the Hunt victorious, with a can of frozen orange juice concentrate and a navel orange. I opened the can, plopped a bit of the concentrate in the saucepan with the sweet potato liquid, and simmered away. I tasted. And seasoned. I added more concentrate. I stirred. I tasted. I watched the liquid reduce and thicken. I added some nutmeg. I asked my sweetie if it tasted OK. He smiled after licking the spoon and I knew I was home free. I tossed the still warm sweet potatoes with their new Orange Spice Glaze and sighed in relief.
I then showered and got out of my godawful sweatpants.
The sweet potatoes ended up being a big hit, with compliments lobbed my way. I chuckled on the inside every time someone said “Great sweet potatoes, Lis,” because they very nearly were Not So Great. Thank goodness I’m inventive and plucky and have a grocery store five minutes away. Whew.
I usually say about whatever I’m cooking that the secret ingredient is Love. This time, the secret ingredient was Panic… and that worked out OK too.